“I’ll have what she’s having.” Can it really be 35 years since Meg Ryan and Billy Crystal created their famous fake la petite mort scene from When Harry Met Sally? The scene was filmed at New York City’s Katz’s Delicatessen where sumptuous sandwiches are skyscraper tall and absolutely delicious (my sole visit was in 1978). Unlike Meg’s character, most of us wouldn’t have to fake our “excitement” with one gander of the sheer size of Katz’s pastrami sandwich. A Katz’s, the world-famous pastrami sandwich is enormous, featuring about one pound (12–16 ounces) of hand-carved meat stacked between rye bread. The sandwich stands roughly five-inches tall and is often considered large enough for two people to share. Obviously that doesn’t include me; I wouldn’t share it with anyone.
I didn’t quite had the same level of excitement as Meg Ryan did at Katz’s Deli, but discovering East Coast Restaurant & Delicatessen in downtown Colorado Springs made me happy. Call it happiness doubled when signage below the restaurant’s name indicated “Shipped Directly From New York City.” Reading the website gave me pause, especially the claim that “we serve the same Pastrami and Corned Beef that is served in N.Y. Katz and Stage Delicatessens.” I shared my reservations with my dear friend Becky Mercuri, the very best food researcher I know.
Becky reminded me that the pastrami at Katz’s Delicatessen’s is proprietary, made in‑house with its own secret brine, spice blend, and smoking process, and not sourced from third‑party brands. According to Katz’s official site and multiple feature articles, the deli does not use any pre‑made deli meats from companies like Boar’s Head or Hillshire Farms. Instead, they make all their pastrami from scratch using a specific cut of beef — the navel — and a unique, multi‑stage process that spans nearly a month. In short, Katz’s pastrami is not a generic or store‑bought product — it’s a house‑made, proprietary preparation that’s been refined over generations and is central to the deli’s identity.
Did that dash my hopes and dampen my enthusiasm about our discovery in downtown Colorado Springs? Nah, not in the least. It’s not very often we find decent pastrami. East Coast’s Deli’s website explains: “East Coast Deli is an authentic full service New York Style Delicatessen & Restaurant located in the heart of downtown Colorado Springs. The owners Chris and Laura are from Long Island, N.Y. and have owned restaurants in New York, Las Vegas, and now Colorado Springs. When they moved to Colorado Springs in 1999, they immediately saw the need for a true N.Y. Deli.”
The website adds: “There are plenty of “sandwich shops” around but it is hard to find a true Deli when you leave the New York area. We believe the only way to do it right is to ship all the key ingredients and products direcltly from New York. Our Nova lox is shipped from Brooklyn. We bring in Coney Island Gabila’s Knishes, Sabrett hot dogs, Dr. Browns soda, and of course great pickles. We bake all our Breads & Bagels daily on the premises. All our soups are made from scratch each day. We roast our own turkeys and roast beefs, make homemade potato salad and cole slaw, cook our own quiches, and believe that food tastes best when it is homemade from scratch.”
The downtown building that houses the East Coast Deli is estimated to be over a century old, with neighboring downtown commercial buildings on the same block typically dating back to construction eras around 1900 to 1910. The edifice is much longer than it is wide. It’s a cozy, unpretentious, and classic New York-style neighborhood eatery. The interior features walls adorned with historic photos of New York City (several of which depict the Twin Towers), bringing a distinct East Coast deli feel to downtown Colorado Springs. The restaurant offers both indoor tables and pet-friendly outdoor seating options where patrons can dine alongside their four-legged fur babies.
Eamst Coast Deli’s menu is very reminiscent of a menu you might see in New York City. The first menu category is dedicated to scrambles, one-pan meals made by cooking eggs together with chopped meats, vegetables, and potatoes. There are eight of them with one featured item being green “chili” (whatever that is). Eggs Benedict follow suit. Then you’ll see four different breakfast burritos. You can add homemade green “chili” to each one. Delivered directly from Brooklyn is fresh hand-sliced Nova lox served on your choice of one of the restaurant’s homemade bagels. Eggs & Omelets–a whopping 23 of them–range from basic to creative. That’s even before you get to the “build your own omelet” section of the menu. The menu also showcases such “Hot Off The Griddle” specialties as blintzes, matzo brie and potato pancakes. Then there are specialty pancakes: chocolate chip, strawberry pecan, blueberry and more. Deli & Bagel sandwiches round out the breakfast menu. Yes, that’s all the breakfast menu. The lunch and dinner menu is just as packed.
Inexplcably not on the beverage menu, but on the dessert menu is an egg cream, a classic, frothy New York City soda fountain beverage made from cold whole milk, seltzer water, and chocolate syrup. Despite its misleading name, a traditional egg cream contains neither eggs nor cream. It’s not often I have the opportunity to enjoy an egg cream so when our server confirmed they could make one for me, it was a no-brainer. An egg cream trumps even a Dr. Brown’s root beer or cream soda. Dr. Brown’s is a popular soft drink typically found in Jewish delicatessens and upscale supermarkets around the United States and in English-speaking neighborhoods in Israel.
When you order a pastrami sandwich at Katz’s Deli or the Carnegie Deli, both in New York City, you probably won’t need to eat until the next day. The sandwiches are skyscraper tall, easily surpassing a full pound. I’ve managed to finish one of each, stretching my pants and loosening my belt. One lesson learned is that half a sandwich should be enouugh. That’s what I ordered at East Coast Deli–a half pastrami sandwich on rye with mustard and a cup of cabbage soup. Both were outstanding. Both made me wish I had visited New York City more often. The pastrami was more lean than it was fatty. It was peppery, each tender tendril so easy to masticate. The cabbage soup was second only to cabbage soup we enjoyed at Sherman’s Deli & Bakery in Palm Springs. Cabbage soup doesn’t sound quite as appetizing as it is. Trust me, it’s one of the best soups you’ll ever have if you get it at an authentic New York style deli.
My Kim’s half sandwich choice was a roast beef sandwich on rye, no condiments, fries on the side. The rye was superb though the moistness of the roast beef was hard to contain. Talk about an overabundance of good things. My Kim could eat only slightly more than half of it. A little au jus (or horseradish for me) would probably have enlivened the roast beef which becomes just a bit “one note” when there’s so much of. Still, a sandwich this big and this good cannot be denied. It’s a half-pound of sheer deliciousness. The fries were fine, but we only managed to put a small dent on the pile.
As you make your way to the station where you check in, you’ll espy a pastry case with absolutely the largest apple turnover you’ll ever see. I hadn’t intended to order one, but my Kim overruled my objections and ordered it for me. I measured the apple turnover against the span of my fingers (about the size of an NFL quarterback’s finger span) and determined the turover was just over ten-inches across and about an inch thick. An orchard’s worth of apples had to picked to fill a turnover that size. Served warm and sprinkled with powdered sugar, the turnover proved to be not only humongous, but delicious.
New York transplants and those of us who have only visited the Big Apple will love the East Coast Restaurant & Delicatessen. It’s the next best thing.
East Coast Restaurant & Delicatessen
24 South Tejon Street
Colorado Springs, Colorado
(719) 633-4522
Website | Facebook Page
LATEST VISIT: 3 October 2026
# OF VISITS: 1
RATING: N/R
COST: $$$
BEST BET: Pastrami Sandwich, Roast Beef Sandwich, Cabbage Soup, Apple Turnover, French Fries
REVIEW #1554